Evergreendishes

Category: sabzis and gravies

  • Whole Masoor Curry | Vegan and Gluten-Free Brown Lentil Dal

    Whole Masoor Curry | Vegan and Gluten-Free Brown Lentil Dal

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    Whole Masoor Curry makes a tasty accompaniment with chapathi, roti or nan. It is easy to prepare. 

    When you are bored of the regular dishes, give a try to whole masoor curry. It is different and tasty. The taste of masoor is earthy and the spices makes it delectable.

    Nutrients in Whole Masoor:

    Whole Masoor is a good source of plant protein, fibre, complex carbohydrates, magnesium, iron and potassium. Masoor Dal has the highest source of protein among the lentils.

    Why should you make

    • Whole masoor can be soaked for for only two or three hours unlike others which need six to seven hours of soaking.
    • It makes a healthy side dish with chapathi.
    • The dish is easy to prepare, it is ready in half an hour.
    • It is vegan, gluten-free.
    • It is a good source of protein.
    • Something different than the usual cooking.
    • It is ideal to pair with chapathi and steamed rice.

    A few other side dishes from the blog:

     

    whole masoor curry
    whole masoor curry

    Masoor Dal: Here, we use the whole masoor. It should be soaked for atleast two hours.

    Tomato : Blanch the tomato by putting it in hot water.

    Ginger : It not only gives a good taste but aids in digestion too.

    Garlic : It is made into a paste along with tomato, ginger and coriander.

    Coriander: Always use fresh coriander.

    Garam Masala: The spice mix that lends a good flavour to the cooking.  Use the brand which you like.

    This is a one pot recipe. It can be easily made for lunch, brunch or dinner. I usually soak it at 8a.m in the morning and it is easier to cook after my morning routine.

    This is a vegan and gluten-free recipe. You can use it to pair with chapathi, roti or even steamed rice.

    Here  is the Whole Masoor Curry Recipe.

    Print Recipe

    Whole Masoor Curry

    Whole Masoor Curry is a tasty, nutrient rich, vegan,gluten-free dish. It pairs well with chapathi or phulka.
    Print Recipe
    Ingredients Method Notes

    Ingredients
      

    • ½ cup whole masoor
    • 1 onion finely cut
    • 2 tomato
    • 3 clove garlic
    • ½ inch ginger
    • Handful of coriander
    • 2 tablespoon oil
    • ¼ teaspoon cumin
    • 2 cloves
    • 1 bay leaf
    • ¼ teaspoon turmeric powder
    • ½ teaspoon chilli powder
    • ½ teaspoon garam masala
    • ¼ teaspoon anardana
    • Salt to taste
    • 2 tablespoon oil

    Method
     

    1. Wash and soak the whole masoor for two hours.
    2. Blanch the tomato. Grind them with ginger, garlic and coriander.
    3. Take oil in a small pressure pan. Add cumin, cloves and bay leaf to it. Put the onion and saute it for sometime.
    4. Add the tomato paste to it and continue to saute it.
    5. Add turmeric powder, garam masala, chilli powder and anardana to it along with the salt.
    6. Put the soaked whole masoor to it and mix well.
    7. Put two cups of water and close the lid.
    8. Cook it for two whistle. Let the pressure release by itself. Mix and serve

    Notes

    Serve with chapathi or hot phulka.

    If you ever make Whole Masoor Curry in your kitchen, take a picture and share it by tagging @foodiejayashree on Instagram or @evergreendishes  on Facebook. Until next time, Happy Cooking.

    A thought to ponder : Eating healthy is a choice we need to make each day.

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    whole masoor curry
    Whole Masoor Curry

     

  • Tri-colour stir fry for Independence Day

    Tri-colour stir fry for Independence Day

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    Tricolour Stir Fry is a simple yet tasty accompaniment with chapati or pulka. It is a no onion garlic recipe.

    It’s that time of the year again when we rejoice and our hearts bow down to the warriors of the country. India celebrates the 76th year of Independence. It was after a long struggle India was declared an independent nation, free from the British rule.

    Be proud of your country. It’s the duty of every citizen to safeguard the hard-won freedom.

    I was wondering what I could post for the Independence Day, and soon I decided it would be a simple yet flavoursome dish which can be easily prepared in the busy mornings. It pairs well with chapati or Phulka. It is ideal to pack in the lunch box too.

    Since it is made as an Independence Day Special dish, I have used beans, capsicum and green peas for the green colour. Carrot represents the green colour, and potato represents the white colour. It is a no onion garlic stir fry.

    tri-colour stir fry
    tri-colour stir fry

    I often make mixed vegetable at home. It is one way  assorted  vegetables are served to all members. Here are some of the other recipes shared earlier : Bengali Mixed Vegetable, Rajasthani Vegetable Curry, Kerala Aviyal

    What goes in the tri-colour stir fry?

    The vegetables used for saffron colour is carror. Beans, capsicum and green peas to represent the green colour. Potato, peeled and cut into pieces is used for the white colour. Along with it cashewnut is also used.

    • Beans cut into long strips
    • Carrot : cut into lone inch long strips.
    • Capsicum : cut into long strips.
    • Potato : It is peeled and cut in the similar way.
    • Green peas: I have used the fresh ones
    •  Cashew : Take a handful of cashew and soak them for 15 minutes.
    • Coriander, green chillies, ginger and cumin are made into a paste.
    • Oil : Any neutral cooking oil
    • Asafoetida
    • Turmeric powder
    • Cumin : a pinch for the seasoning
    • Salt to taste
    • Lemon juice to balance the flavours

    The other Independent Day recipes shared earlier are : 

     

    Tri-colour pulav
    Tri-colour pulav

     

    tri-colour idli
    tri-colour idli

    Why should you make Tricolour Stir Fry?

    1. To celebrate national day.
    2. To use the leftover vegetables in the refrigerator.
    3. If your children are fussy eaters, it is a good way to feed varied vegetables.
    4. When you need something different, from the usual cooking.
    5. To add different vegetables in the daily diet.

     

    Print Recipe
    tri-colour stir fry
    Evergreendishesdev

    Tri-colour Stir Fry

    5 from 4 votes
    Tri-colour stir fry is a simple yet tasty stir fry. It pairs with chapathi or phulka.
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 15 minutes
    Total Time 25 minutes
    Servings: 4 people
    Course: dinner ideas, lunch, Main Course
    Cuisine: Indian
    Ingredients Equipment Method

    Ingredients
      

    • 2 cups beans cut into thin of1 inch long
    • 1.25 cup carrot cut into thin strips of one inch long
    • 1 capsicum
    • 1 potato peeled and cut similarly
    • 1/4 cup green peas
    • 1/4 cup cashew soak for 15 minutes
    To be made into a paste :
    • 1/4 cup coriander
    • 5 green chilli
    • 1/2 inch ginger
    • 1/2 teaspoon cumin
    For seasoning :
    • 2 tablespoon oil
    • 1/4 teaspoon cumin
    • 1/4 teaspoon asafoetida
    • 1/4 teaspoon turmeric powder
    Other ingredients:
    • salt
    • 1/2 lemon

    Equipment

    • 4 4 bowls
    • 2 plates
    • 1 kadai
    • 1 long spoon

    Method
     

    1. Soak cashew for fifteen to twenty minutes. Make a paste of the mentioned ingredients above.
    2. Cut the vegetables and keep them aside. I have cut into one inch long, neither too thick nor thin. The potatoes are peeled here to give the desired white colour.
    3. Take oil in a pan, add cumin. As it sizzles, put beans followed by carrot, potato, capsicum and green peas. Lastly, put the soaked cashew into it. Cover a lid with some water over it, it hastens the cooking process.
    4. Allow them to cook for sometime
    5. Put salt. Add the prepared paste to it. Mix well and remove it after heating it for two minutes on a low flame.
    6. Finally, add lemon juice to it.

    Pin it for later :

    tri-colour stir fry
    tri-colour stir fry

    Wishing all a very happy Independence Day ! If you ever make Tri-Colour Stir Fry  in your kitchen, take a picture and tag @foodiejayashree on Instagram or @evergreendishes on Facebook. Subscribe to get all updates in your inbox and an e-book for free!

     

  • Green Potato Curry | easy lunch ideas

    Green Potato Curry | easy lunch ideas

    Green Potato  Curry is a tasty, easy to make  accompaniment. It pairs well with chapathi or phulka. It needs a few  ingredients and most of them are available at  home. 

    Potato is versatile to use and saves the day umppteen times. Either, when I am in a hurry or the stock of vegetables is exhausted, the humble potato finds a place in the menu. Thus, I have learnt to create many kinds of dishes with it. I have earlier shared alu matar, alu , methi aloo and dum aloo. 

    Here are a few myths of humble potato debunked : 

    1.Potatoes are  whole lot of fat. The truth is it depends on the way potato is cooked. If potatoes are consumed as finger chips, they contain fat and not good for the overall health. But, a potato by itself is rich in carbohydrates and fiber. 

    2. Potatoes make me fat. No, cook it in the right way, either boil them or saute in a little oil. Consume it in moderation. 

    3. Potatoes are high in calories. This is not true again. An alu partha has more calories than a dry potato sabzi. A bowl of finger chips is also higher in calories than potato wedges made in the air fryer.. Thus, it also depends on the way the food is cooked and served. 

    Green Potato Curry

    Other potato recipes shared earlier are : 

    Why should you make green potato curry ?

    • It is easy to prepare.
    • It makes a good accompaniment for lunch or dinner.
    • It is ideal to pack in the lunch box.
    • Green potato curry is ideal when you need something varied to serve. 
    • I have given a few more options that you can try it.  

    Green Potato Curry Recipe : 

    Ingredients:

    • 1/2 kg potato
    • 1 tablespoon oil
    • 1/2 teaspoon cumin
    • 1/4 teaspoon turmeric powder
    • 1/4 teaspoon asafoetida
    • 1 onion
    • 1/2 cup coriander leaves
    • 5 green chillies
    • 1/2 inch ginger
    • 4 clove garlic
    • 1 clove
    • 1 cardamom
    • 1 clove
    • salt to taste
    • 1 tablespoon roasted gram (putani) powdered

      Method :

    • Boil the potato, you can cook them in the pressure cooker until three whistles. Let the pressure release by itself.
    • Grind coriander leaves, green chilli, ginger, garlic, cloves, cardamom
    • Take oil, add cumin, turmeric powder and asafoetida. Then saute onion. Put the paste,
    • Peel the skin and cut the potato into cubes.
    • Add water to it. Put the potato pieces, let cook for some time. Then add gram dal powder and cook for a minute.

    Take a tip: 

    • The potato are washed and kept in the pressure cooker to cook. If you keep the whole potato, cook it for three whistles. If you are cutting them into half, then switch off the stove at two whistles.The potatoes will turn mushy.
    • Use green chillies accordingly, the chillies used were not spicy. 
    • Use a little  gram flour if you do not have dahlia.
    • For a different version of this sabji, add a few mint leaves along with coriander, green chilli, ginger and garlic. Avpid adding cardamom and clove to it.
    • Making green potato curry is a breeze if you have boiled potato. 

    Recently, I wrote an article on Fenugreek for Ordtist.com. Do check it out. 

    Green Potato Curry

    Green Potato Curry

    5 from 4 votes
    Green potato curry is a tasty and easy to make accompaniment. It is ideal to pack in the lunch box.
    Print Recipe Pin Recipe
    Prep Time 15 minutes
    Cook Time 10 minutes
    Total Time 25 minutes
    Course: lunch box, lunch ideas, Main Course
    Cuisine: south india
    Ingredients Method Notes

    Ingredients
      

    • 1/2 kg potato
    • 1 tablespoon oil
    • 1/2 teaspoon cumin
    • 1/4 teaspoon turmeric powder
    • 1/4 teaspoon asafoetida
    • 1 onion
    • 1/2 cup coriander leaves
    • 5 green chillies
    • 1/2 inch ginger
    • 4 clove garlic
    • 1 clove
    • 1 cardamom
    • 1 clove
    • salt to taste
    • 1 tablespoon roasted gram putani powdered

    Method
     

    1. Boil the potato, you can cook them in the pressure cooker until three whistles. Let the pressure release by itself.
    2. Grind coriander leaves, green chilli, ginger, garlic, cloves, cardamom
    3. Take oil, add cumin, turmeric powder and asafoetida. Then saute onion. Put the paste,
    4. Peel the skin and cut the potato into cubes.
    5. Add water to it. Put the potato pieces, let cook for some time. Then add gram dal powder and cook for a minute.

    Notes

    • The potato are washed and kept in the pressure cooker to cook. If you keep the whole potato, cook it for three whistles. If you are cutting them into half, then switch off the stove at two whistles.The potatoes will turn mushy.
    • Use green chillies accordingly, the chillies used were not spicy. 
    • Use a little  gram flour if you do not have dahlia.
    • For a different version of this sabji, add a few mint leaves along with coriander, green chilli, ginger and garlic. Avpid adding cardamom and clove to it.
    • Making green potato curry is a breeze if you have boiled potato. 

    If you ever make Green Potato Curry in your kitchen, take a picture and tag @foodiejayashree on Instagram or @evergreendishes on Facebook. Subscribe to get all updates in your inbox and an e-book for free! Until next time, happy cooking!

    Pn it for later :

    green potato curry
    green potato curry
  • Aloo Gobhi | Potato Cauliflower Northern Style

    Aloo Gobhi | Potato Cauliflower Northern Style

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    Aloo Gobhi is one of the stir fry you can cook when you are bored of the usual cooking.  It pairs well with any Indian flat bread as chapathi or phulka.

    Aloo Gobhi is a vegan, easy to cook, good lunch option. You can also pack it in the lunch box.

    Potato and cauliflower is a match made in heaven. Aloo Gobhi Sabzi is tasty and a good menu for the weekend. Pair it with roti, nan, chapathi or phulka smeared with some ghee. 

    Potato, the peace maker : 

    Among all the vegetables, I find potato to be the friendliest  one. It blends well with most vegetables, you can use it with peas to make Aloo Matar or put a few fried pieces of potato in spinach gravy to make Alu Palak. Not to mention, I used to put a few boiled cubes of potato  in chana masala earlier.This  potato cauliflower stir fry of northern style is tasty as I have shallow fried the potato pieces.  Do you know, adding a cube of boiled potato helps in removing the excess salt from the gravy ? 

    aloo gobhi

    Aloo Gobhi Recipe : 

    Ingredients :

    • 2 cups cauliflower pieces
    • 1 potato 
    • 1 onion
    • 3 tomato
    • 1/2 teaspoon chilli powder
    • 1 sachet maggi masala magic 
    • kasuri methi
    • salt to taste

    For the paste :

    • 1 green chilli
    • 1/2 inch ginger
    • 3 cloves garlic

    Method : 

    1. Cut the cauliflower into small florets. Boil them with a little salt and turmeric powder.
    2. Make a puree of tomato.
    3. Grind the ingredients under, ” for the paste “. 
    4. Take oil in a pan, fry the potato pieces and keep them aside. 
    5. In the same oil, add cumin to it.
    6. As it splutters, put the onion, saute for sometime.
    7. Once it is translucent, put the ginger garlic paste and saute it.
    8. Add  the tomato puree, leet it cook for someetime.
    9. Tip in turmeric powder, chilli  powder, maggi magic masala, and little salt. Remember, salt was added while cooking cauliflower and the masala too contains a small amount of salt. 
    10. Add boiled cauliflower pieces and fried potato to it.
    11. Mix well.
    12. Finally, sprinkle a little kasuri methi. 
    13. Potato Cauliflower Stir Fry Northern Style is ready to serve.

    Take a tip :

    1. Cauliflower needs to be properly checked before cooking. Cooking in salt and turmeric helps to kill the worms.
    2. Do not over cook the florets. 
    3. You can use garam masala instead of maggi masala magic. 
    4. Maggi Masala Magic are small sachets available in the market. It is used in stir fry and a variety of dishes as rolls.  It gives a good taste to the dish. 

     

    aloo gobhi

    Aloo Gobhi

    Aloo Gobhi is a tasty side dish made with potato and cauliflower florets. It is ideal to pair with hot phulkas.
    Print Recipe Pin Recipe
    Course: brunch, dinner, lunch ideas
    Cuisine: north indian
    Ingredients Equipment Method Notes

    Ingredients
      

    • 2 cups cauliflower pieces
    • 1 potato
    • 1 onion
    • 3 tomato
    • 1/2 teaspoon chilli powder
    • 1 sachet maggi masala magic
    • kasuri methi
    • salt to taste
    For the paste :
    • 1 green chilli
    • 1/2 inch ginger
    • 3 cloves garlic

    Equipment

    • 1 pan
    • 1 ladle
    • 2 bowl
    • 1 serving spoon
    • 1 plate

    Method
     

    1. Cut the cauliflower into small florets. Boil them with a little salt and turmeric powder.
    2. Make a puree of tomato.
    3. Grind the ingredients under, ” for the paste “.
    4. Take oil in a pan, fry the potato pieces and keep them aside.
    5. In the same oil, add cumin to it.
    6. As it splutters, put the onion, saute for sometime.
    7. Once it is translucent, put the ginger garlic paste and saute it.
    8. Add  the tomato puree, leet it cook for someetime.
    9. Tip in turmeric powder, chilli  powder, maggi magic masala, and little salt. Remember, salt was added while cooking cauliflower and the masala too contains a small amount of salt.
    10. Add boiled cauliflower pieces and fried potato to it.
    11. Mix well.
    12. Finally, sprinkle a little kasuri methi.
    13. Potato Cauliflower Stir Fry Northern Style is ready to serve.

    Notes

    Cauliflower needs to be properly checked before cooking. Cooking in salt and turmeric helps to kill the worms.
    Do not over cook the florets. 
    You can use garam masala instead of maggi masala magic. 
    Maggi Masala Magic are small sachets available in the market. It is used in stir fry and a variety of dishes as rolls.  It gives a good taste to the dish. 
    aloo gobhi
    aloo gobhi

     

    The other stir fry recipe you might like to check are : 

     

    If you  make Aloo Gobhi recipe, take a picture and share it by tagging @foodiejayashree on Instagram and @evergreendishes on Facebook.  Subscribe to get all updates and an e-book for free. Until next time, happy cooking ! 

  • Srilankan Green Bean Curry

    Srilankan Green Bean Curry

    Srilankan Green Bean Curry is a tasty side dish cooked in coconut milk. It makes a good accompaniment with chapathi or steamed rice. 

    It is a new month and I have a new cuisine on my blog today. It is now to the Srilankan cuisine. Sri Lanka, as we all know is a small country to the south of India. It has a mixed culture traditions.  

    srilankan green bean curry


    About SriLankan cuisine :


    There is a lot to explore in the SriLankan food. I am naive but did a lot of research before I could plunge into cooking it. It is mainly a non-vegetarian cuisine but one can find good vegetarian food too. It is a land of coconut and cinnamon. I think coconut milk or coconut is extensively used. It gives a good taste to the food too. Being a South Indian, I can vouch for the taste it imparts to the dish.

    Ceylon cinnamon is sweetish in taste and gives a good flavour to the dishes. I have used it  and it is more aromatic than the usual one which we use. Pandan leaves are extensively used in many dishes. Although, Srilankan cuisine looks so familiar to us, it is not exactly the same. The spice mix too is different, the food is more spicy than the Indian cuisine as pepper and cinnamon are abundantly used. But, the bottom line is Indian cuisine is quite similar to it. An Indian in Ceylon will be happy with the food that he get there. 

    Srilankan cuisine has many kind of rice based dishes and hoppers . It is mostly served with a coconut milk based curry. I am yet to explore this cuisine, for now I have tried two side dishes, both were good. 

    About the event :

    Narmadha of Nams Corner suggested Sri Lankan cuisine for the month of August. Thanks to Narmadha, I would not have explored this cuisine. She has many dishes on her blog, I have bookmarked her kallu dodol recipe to make it soon.  I was paired with Preethi, she gave me currry leaf and green chilli, I have made this dish. I gave Preethi, mustard seeds and fennel, she has made flavoursome spice mix used in Srilankan cuisine.

    I have adapted the recipe from here.

     

    shhh cooking secretly

     

    About the green bean stir fry:

    When I was looking for the dishes to prepare, I had so many in mind. Finally, I decided to make Beans Stir Fry as my family loves the  humble vegetable. The ingredients needed are easily available and the cooking is done quickly if you outsource the coconut milk. Here, I made fresh coconut milk for the dish.. It paired well with chapathi. Let us look at the recipe beans curry in coconut milk

     

    What goes in Srilankan Green Bean Curry ?

    • Beans : Cut them into two inch long pieces with a diagonal at the end. You will need 150 grams of beans.
    • Coconut milk : You need the thick coconut milk. To extract coconut milk, soak one cup of fresh  grated coconut in hot water for half an hour. Later, grind it and sieve the mixture. The mixture can be pounded again and extracted. The second  extract can be used for any other dish. This is the thick coconut milk. Alternatively, you can use store bought coconut milk. 
    • Onion: Cut it into small pieces.
    • Oil : Any cooking oil will do.
    • Green Chilli
    • Turmeric powder 
    • Salt 
    • Water
    Print Recipe
    a bowl of srilankan green bean curry
    Evergreendishesdev

    Srilankan Green Bean Curry

    Srilankan green bean curry is a tasty side dish cooked in coconut milk. It makes a good accompaniment with chapathi or steamed rice.
    Print Recipe Pin Recipe
    Prep Time 20 minutes
    Cook Time 15 minutes
    Total Time 35 minutes
    Servings: 4 people
    Course: dinner ideas, lunch
    Cuisine: srilanka cuisine
    Ingredients Equipment Method Notes

    Ingredients
      

    • 100 ml thick coconut milk (
    • 2 teaspoon oil
    • 1 onion
    • 3 green chilli
    • a few curry leaves
    • 1/4 teaspoon turmeric powder
    • 150 grams beans
    • 75 ml water +100 ml
    • salt

    Equipment

    • 1 pan
    • 1 knife
    • 1 chopping board
    • 2 bowls
    • 1 serving spoon
    • 1 lid cover

    Method
     

    1. To extract coconut milk, soak one cup of fresh  grated coconut in hot water for half an hour. Later, grind it and sieve the mixture. This is the thick coconut milk.
    2. Cut the onion into small pieces.
    3. Cut the beans into two inch long pieces.
    4. Heat oil in a pan, add onion pieces to it. Saute it for some time until it turns pink in colour
    5. Add green chilli and curry leaves to it.
    6. Add the beans, give a stir. Allow to cook for sometime.
    7. Put turmeric powder, salt and water in it.
    8. After two minutes, put the coconut milk.
    9. Cover and cook for two minutes.
    10. Green beans curry is ready to serve.

    Notes

    If you are extracting at home, use only the thick coconut milk. Repeat it second time and use it for any other dish. The milk can be stored in the refrigerator for a day.
    The beans are cut long with a diagonal at the end. 

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    a bowl of srilankan green bean stir fry
    Srilankan green bean stir fry

    If you ever make Srilankan Green Bean Curry, do take a picture and share with me by tagging @foodiejayashree on Instagram or @evergreendishes on Facebook. Subscribe to get all updates and an e-book for free.

  • Horse gram Stir fry | Hurali kalu palya

    Horse gram Stir fry | Hurali kalu palya

    Horse gram stir fry is a simple yet tasty side dish. It is ideal to pair with jowar roti or chapathi. This is a recipe from the state of Karnataka and is commonly known as Hurali kalu palya.

    Horse gram is a popular lentil used by many people. It is known for its distinctive taste and the many nutrients it contains. Macrotyloma iniflorum is the botanical name. It is called by various names as kulith, kollu, hurali in regional languages. Did you know that it is the common feed of horses? It is rich in proteins and a good source of energy  for racing horses. Thus it is called as horse gram. 

    Horse gram is used in preparing a variety of dishes. Rasam and stir fry or hurali kalina palya  as it is commonly known are the favoured dishes at my place. You can also use it to make idli, dosa and a variety of tasty snacks.

    Horse gram stir fry pairs well with jowar roti or chapathi. It makes a good accompaniment with rice and rasam too. 

    Including horse gram regularly in our diet has many benefits. It is a good source of protein and low in fat. It also contains minerals along with anti-oxidants and flavonoids. 100 grams of proteins contains 22 grams of protein, 3 grams of minerals, 57 grams of carbohydrates along with other minerals, anti-oxidants and flavonoids.

    Benefits of using horse gram:

    1. Regular use of horse gram may help in weight loss. it is a rich source of fiber, aids in proper digestion. The high protein content helps to satiate hunger for a longer period. Horse gram and cumin powder is put in water and taken every morning.
    2. It helps to reduce the blood sugar level. The horse gram seeds can be used in salads regularly.
    3. It helps to reduce the cholesterol levels. It helps to remove the bad cholesterol that is stuck in heart veins. 
    4. It helps in the proper functioning of the liver. The flavonoids and polyphenols are organic compounds which are hepatoprotective, they aid in proper functioning of the liver. Boiling and consuming as a side dish helps to get the maximum benefits.
    5. It helps in keeping the ulcers away.
    6. It has diuretic properties. It helps in increasing urine flow. It also helps to eliminate the kidney stones.
    7. It helps to keep the body warm during winters.
    8. Being rich in iron, it helps to increase the hemoglobin level. It aids in irregular menstrual cycles.
    horse gram stir fry
    horse gram stir fry

    Horse gram Stir Fry | Hurali Palya Recipe 

    Ingredients :


    1 cup horse gram
    2 teaspoon oil
    1/2 teaspoon mustard
    1/4 teaspoon turmeric powder
    1/4 teaspoon asafoetida
    1/2 teaspoon cumin
    a few curry leaves
    1 onion
    1/2 teaspoon chilli powder
    coriander for garnishing

    Method:


    Wash the horsegram and soak it for six hours.
    Cut the onion finely.
    Discard the water and wash the soaked horsegram. Put it in a bowl with a glass of water and pressure cook it to three whistles.
    Let the pressure release by itself.
    Take oil in a pan, add mustard seeds. As they crackle, put cumin, turmeric powder and asafoetida. Add a few curry leaves. Put onion to it and saute it for sometime.
    Remove the water, from the horsegram, keep it aside. Put the boiled horse gram to it. Put one fourth cup of boiled water to it. Add salt and chilli powder. Let it cook for sometime. Garnish with fresh coriander leaves.

    The other kind of stir fry recipes from Karnataka are Menthe Matvadi Palya, Brinjal Stir Fry, I love this kind of stuffed brinjal palya from our state cuisine. 

    If you ever make Horse gram Stir Fry  recipe, take a picture and tag @foodiejayashree on Instagram or @evergreendishes on Facebook. Subscribe to get all updates in your inbox and an e-book for free!

     

    Pin Horse gram stir fry for easy reference: 

    horse gram stir fry | hurali palya
    Horse gram stir fry | hurali palya

     

  • Bengali Mixed Vegetable Dry Sabzi

    Bengali Mixed Vegetable Dry Sabzi

    Jump to Recipe Print Recipe

    Bengali Mixed Vegetable Sabzi is flavoursome, tasty, aromatic and easy to prepare. It pairs well with chapathi or phulka.

    It’s been a regular feature these days, I end up making this sabzi but not able to post it here. It is flavoursome and the aroma of the spices is enchantingly good. Panchphoran is used in Bengali cuisine. It makes use of five spices. The good thing about this stir fry is any kind of vegetable can be used. You can use cauliflower, pumpkin, brinjal or cabbage too. Make sure you use the right combination of vegetables. 

    The other sabzi or stir-fry I commonly make at home are Dal Makhani, Alu Palak Dry Sabzi, Corn Palak, Palak Kofta Curry to name a few. 

    What is Panch Phoran? 

    Panch Phoran / Panch Putana  is a blend of five seeds originating from South-east Asia. It is used in dal, sabzi, chutney and many other dishes. It is one of the essentials in Bengali cuisine. It is also used in cuisine of Bangladesh, Nepal and other North Eastern states of India.  Cumin, Fennel, Mustard, Fenugreek and Nigella are used in equal quantities here. Every region has their own variation of the spice mix. This spice mix is usually used as whole spice mix either by roasting or just mixing them together. 

    What is Nigella seed? 

    Nigella seed or Kalonji is commonly  known as black cumin. The scientific name of it is Nigella sativa. It has many medicinal properties. The tincture prepared from it is used in indigestion, diarrohea, amenorrhea and treatment of worms.

    It is worth mentioning here that nigella is neither onion seed nor fennel seed. 

    Why should you make this stir fry?

    • easy to prepare
    • it is aromatic, fennel gives a good aroma to it.
    • flavoursome 
    • a good way to sneak in different vegetables
    • it is also a good way to use the leftover vegetables
    • vegan
    Bengali Mixed Vegetable

    Here is the Bengali Mixed Vegetable Recipe:

    • 2 tablespoon oil
    • 1-2 bay leaf
    • 4 green chilli
    • 1/4 teaspoon turmeric powder
    • asafoetida
    • panchphoran mix ( ingredients given below)
    • 2 cup beans
    • 1 capsicum
    • 2 potato
    • 1 cup green pea
    • salt
    • 1/2 teaspoon chilli powder

     

    For the panch phoran mix:

    1/2 teaspoon mustard
    1/2 teaspoon fenugreek
    1/2 teaspoon nigella
    1/2 teaspoon fennel
    1/2 teaspoon cumin

    Method:

    To make the panch phoran mix:
    Dry roast the ingredients for two minutes. Once it cools, grind it.

    To make the sabzi;
    Cut the vegetable into one inch long thin pieces. If the peas are frozen, put them in water.
    Take oil in a pan, add bay leaf, break the chilli into two and throw it. Add asafoetida and turmeric powder. Now, put the panch phoran mix into it.
    Add the vegetables depending on their cooking timee. First, put the beans, a little later put the potato pieces, capsicum and lastly the green peas. Gently stir and allow to cook for sometime. Sprinkle salt. You can cover it with a plate with some water on it. This facilitates even cooking.
    When it is done, sprinkle a little chilli powder and remove from flame.

     

    Take a tip:

    • Other vegetables as cauliflower, brinjal and pumpkin may be used.


      A few other recipes shared earlier from Bengali cuisine are Chaler Payesh, Aloo Chat 


     

     

     

    Evergreendishesdev

    Bengali Mixed Vegetable

    Mixed Vegetable is a medley of vegetables cooked together in a spice mix. It is flavoursome and makes a good side dish.
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 15 minutes
    Total Time 25 minutes
    Servings: 6 people
    Course: dry sabzi, lunch ideas
    Cuisine: Bengali
    Ingredients Equipment Method Notes

    Ingredients
      

    • 2 teaspoon oil
    • 1-2 bay leaf
    • 4 green chilli
    • 1/4 teaspoon turmeric powder
    • asafoetida
    • panchphoran mix ingredients given below
    • 2 cup beans
    • 1 capsicum
    • 2 potato
    • 1 cup green pea
    • salt
    • 1/2 teaspoon chilli powder
    For the panch phoran mix:
    • 1/2 teaspoon mustard
    • 1/2 teaspoon fenugreek
    • 1/2 teaspoon nigella
    • 1/2 teaspoon fennel
    • 1/2 teaspoon cumin

    Equipment

    • 1 pan
    • 1 ladle
    • 5 bowls
    • 1 lid cover

    Method
     

    To make the panch phoran mix:
    1. Dry roast the ingredients for two minutes. Once it cools, grind it.
    To make the sabzi;
    1. Cut the vegetable into one inch long thin pieces. If the peas are frozen, put them in water.
    2. Take oil in a pan, add bay leaf, break the chilli into two and throw it. Add asafoetida and turmeric powder. Now, put the panch phoran mix into it.
    3. Add the vegetables depending on their cooking timee. First, put the beans, a little later put the potato pieces, capsicum and lastly the green peas. Gently stir and allow to cook for sometime. Sprinkle salt. You can cover it with a plate with some water on it. This facilitates even cooking.
    4. When it is done, sprinkle a little chilli powder and remove from flame.

    Notes

    Other vegetables as brinjal, pumpkin, cauliflower and cabbage may be used.

     

    Bengali Mixed Vegetable

    If you ever make Bengali Mixed Vegetable recipe, take a picture and tag @foodiejayashree on Instagram or @evergreendishes on Facebook. Subscribe to get all updates in your inbox and an e-book for free! 

  • Watermelon Rind and Potato stir fry

    Watermelon Rind and Potato stir fry

    Watermelon rind and Potato Stir Fry is a simple yet delicious side dish. It is a good way to use the rind which is usually discarded. It pairs well with chapathi or phulka. One can also serve it with rice and sambar. 

    I have earlier shared the benefits of watermelon rind. In my eagerness to use the rind, I made this stir fry and it was liked at home. I have mixed it with potato pieces. Cut the rind and potato in similar fashion. Here, I peeled the skin of potato, usually I avoid doing it. But, I felt the need here. You may use only watermelon rind and cook it.

    The other ways in which you can use the rind are Dosa, Salad and Smoothie. If you have not tried these recipes, do try them. I urge it to try these recipes as the summer is setting soon and most of us bring watermelon. Instead of discarding the rind, you can make use of it. The amount of waste we discard can be put to a better use.

     

    watermelon rind and potato stir fry
    watermelon rind and potato stir fry

    Let’s get to the recipe of Watermelon Rind and Potato Stir Fry

    Ingredients: 

    • 2 teaspoon oil
    • 1/2 teaspoon cumin
    • a pinch of asafoetida
    • 2 green chilli
    • 1 cup potato pieces
    • 1 cup watermelon rind pieces
    • salt to taste
    • 1/2 teaspoon turmeric powder
    • 1/2 teaspoon coriander seed powder
    • 1/2 teaspoon chilly powder
    • 1/4 teaspoon garam masala powder
    • coriander for garnishing

      Method:

      1. Cut the watermelon rind into small cubes.
      2. Peel the potato, cut it similarly and put it in a bowl of water.
      3. Take oil in a pan, add cumin seeds. As it splutters, tip in green chilly. Put the potato pieces and give a stir. After a minute, put the rind pieces to it. Put salt, sprinkle some water and allow to cook.
      4. Once they are tender, add turmeric powder, chilli powder, coriander seed powder and garam masala to it. Cook for two minutes, let the flavours seep in.
      5. Garnish with coriander leaves.
      6. Serve with phulka.

    Take a tip: 

    • Cut them in similar size and shape.
    • You may use only watermelon rind pieces.
    watermelon rind and potato stir fry
    Evergreendishesdev

    Watermelon Rind and Potato Stir Fry

    Watermelon rind and potato stir fry is a simple, tasty side dish. This is a good way to use the rind which is usually discarded.
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 10 minutes
    Total Time 20 minutes
    Course: dinner, lunch ideas
    Cuisine: Indian
    Ingredients Method Notes

    Ingredients
      

    • 2 teaspoon oil
    • 1/2 teaspoon cumin
    • a pinch of asafoetida
    • 2 green chilli
    • 1 cup potato pieces
    • 1 cup watermelon rind pieces
    • salt to taste
    • 1/2 teaspoon turmeric powder
    • 1/2 teaspoon coriander seed powder
    • 1/2 teaspoon chilly powder
    • 1/4 teaspoon garam masala powder
    • coriander for garnishing

    Method
     

    1. Cut the watermelon rind into small cubes.
    2. Peel the potato, cut it similarly and put it in a bowl of water.
    3. Take oil in a pan, add cumin seeds. As it splutters, tip in green chilly. Put the potato pieces and give a stir. After a minute, put the rind pieces to it. Put salt, sprinkle some water and allow to cook.
    4. Once they are tender, add turmeric powder, chilli powder, coriander seed powder and garam masala to it. Cook for two minutes, let the flavours seep in.
    5. Garnish with coriander leaves.
    6. Serve with phulka.

    Notes

    Cut them in similar size and shape.
    You may use only watermelon rind pieces.

    Pin Watermelon rind stir fry to your collection:

    Watermelon rind and potato stir fry is a tasty side dish. It is a good way to use the rind in our daily cooking.
    watermelon rind and potato stir fry

     

    This is the last post of the year. Thank you for being a part of my journey. Hope to have your continued support in the future too ! Subscribe to get all updates in your inbox and an e-book for free!

     

  • Aloo Mangodi Ki Sabzi | Potato and Dried lentil nuggets stir fry

    Aloo Mangodi Ki Sabzi | Potato and Dried lentil nuggets stir fry

    Jump to Recipe Print Recipe

    Aloo Mangodi ki Sabzi is a popular Rajasthani dish. It is ideal to pair with steamed rice or chapati. It is a semi-dry side dish made using dried nuggets and potato. 

    What is Mangodi ?


    Mangodi is a dried lentil nugget used in dry lands of Rajasthan. It is usually made of moong or urad dal. The people of Rajasthan make these and store them at home. They use them regularly in cooking sabzis and other dishes. They make a good replacement when vegetables are not easily available during summer.

    The lentil is soaked for a couple of hours, it is then made into a paste, seasoned with some spices and it is spread on a sheet in the sun for a couple of days. They are stored and used as and when required.

    The first time I had mangodi ki sabzi was  at a Rajasthani city like entertainment place made here. Later, it was during my Jaipur trip I found it commonly in the thali meals.  A few months back, while shopping online, I found these ready made mangodis  and bought a packet of them to try at home.

    How to use Mangodi ?

    Mangodi can be used in stir fry, curries and pulaos. It is ideal to use in curries along with other vegetables. Here, mangodi is fried in oil to a golden colour. Later, it is cooked along with the potato pieces. They may be crushed and added. As the one I have are small in size, I just added them.

    Alu Mangodi Ki
    Alu Mangodu ki sabzi

    What goes in the Aloo Mangodi Sabzi ?

    • Potato : It is one of the the essentials in making the sabzi.
    • Mangodi : Mangodi is available in the super market. It is ideal to store a packet ot it as it is useful when we do not have any vegetables
    • Onion
    • Oil : Any neutral oil is ideal.
    • Ginger garlic paste : It can be made in a small quantity using the small jar.
    • Cumin 
    • Chilli powder: If the chilli powder is too spicy, be mindful while using it.
    • Coriander powder: You can use a good quality one from the market. Store it in a tight container.
    • Salt 

    Can I make mangodi at home?

    Yes, you can make it during the summer time. It is a regular affair in Rajasthan to make it during summer.  Moong dal is soaked overnight. It is then made into a paste with very little water. To the batter, salt is added and well beaten for sometime. It is then put as small droplets on a tray and dried in the sun for two or three days. It is then stored and used as required.

     

     

    Print Recipe

    Aloo Mangodi ki Sabji

    Aloo Mangodi ki sabzi is a popular side dish from Rajasthani cuisine.
    Print Recipe Pin Recipe
    Prep Time 15 minutes
    Cook Time 15 minutes
    Total Time 30 minutes
    Course: Breakfast, dinner, lunch
    Cuisine: Indian, rajasthani,
    Ingredients Method

    Ingredients
      

    • 4 potatoes
    • 2 onions
    • 1/2 cup mangodi
    • 2 tablespoon oil
    • 1/2 teaspoon cumin
    • 1/2 teaspoon ginger garlic paste
    • 1 teaspoon chilli powder
    • 1.5 teaspoon coriander powder
    • salt to taste

    Method
     

    1. Wash, peel the skin and cut the potato into cubes.
    2. Cut onions and keep them aside.
    3. Make a paste of ginger and garlic.
    4. Take oil in a pan, add mangodi and shallow fry them Once they are golden in colour, remove and put them aside.
    5. Now, add cumin, as it splutters put onion to it. Saute for a few seconds. Put the ginger garlic paste to it and continue to saute for sometime.
    6. Add potato pieces and fried mangodi pieces to it. Let cook for sometime. You may add salt at this stage.
    7. Once the potato pieces are cooked, add chillo powder and coriander powder to it.
    8. Finally, garnish with coriander leaves .
    9. Aloo Mangodi Sabji is ready to serve.

    Pin it for later:

    Aloo Mangodi ki Sabzi is a popular side dish from Rajasthani cuisine. It is a semi-dry preparation ideal to pair with chapathi.
    Aloo Mangodi ki Sabzi

     

    If you ever make this Aloo Mangodi ki Sabzi,  do take a picture and tag @foodiejayashree on Instagram or @evergreendishes on Facebook or Twitter. I will be glad to see your creation and share it further. Let’s be connected, do follow on social media platforms. Until next time, let’s stay connected.  Subscribe to get all updates and an e-book for free. Check out my e-books on Amazon.  Happy Cooking !

  • Alu Methi | no onion garlic recipe

    Alu Methi | no onion garlic recipe

    Alu Methi is a popular accompaniment that tastes good with any Indian flat bread. It is lightly tossed with spices in a seasoning of fenugreek leaves.
    I make this dish quiet often; primarily for three reasons, it is easy to make, liked by my family and ideal for those days of no onion -garlic. Yes,it is sans these two ingredients.

    My other potato dishes : Alu Jeera, Potato Bonda

    alu methi
    alu methi

    INGREDIENTS:

    • 4 Potatoes
    • 2 clusters fenugreek leaves
    • 1 1/2  teaspoon coriander powder
    • 1/2 teaspoon cumin
    • 1 teaspoon chilli powder
    • 2 green chilli
    • 1 tablespoon oil
    • 1/4 teaspoon mustard seed
    • 1/4 teaspoon asafoetida
    • 1/4 teaspoon turmeric powder
    • salt to taste

    alu methi
    alu methi

     

    PROCEDURE :

    Boil the potatoes in a pressure cooker. When cool, peel the skin and cut them into cubes. Keep aside. Make seasoning, when the mustard seeds crackle, add cumin, asafoetida and green chilly by splitting into two pieces. Add fenugreek leaves. Let cook, saute and add the coriander powder, salt and red chilly powder. Now add the potato  cubes and mix well. Alu Methi is ready to serve.Tastes good with phulka or chapatis.

    A few similar kind of recipes from my blogging friends

    alu methi
    Evergreendishesdev

    Alu Methi

    Alu Methi is a popula, vegan, no onion garlic accompaniment. It pairs well with any Indian flat bread.
    Print Recipe Pin Recipe
    Course: dinner, lunch
    Cuisine: north indian
    Ingredients Notes

    Ingredients
      

    • 4 Potatoes
    • 2 clusters fenugreek leaves
    • 1 1/2 teaspoon coriander powder
    • 1/2 teaspoon cumin
    • 1 teaspoon chilli powder
    • 2 green chilli
    • 1 tablespoon oil
    • 1/4 teaspoon mustard seed
    • 1/4 teaspoon asafoetida

    Notes

    Boil the potatoes in a pressure cooker. When cool, peel the skin and cut them into cubes. Keep aside. Make seasoning, when the mustard seeds crackle, add cumin, asafoetida and green chilly by splitting into two pieces. Add fenugreek leaves. Let cook, saute and add the coriander powder, salt and red chilly powder. Now add the potato  cubes and mix well. Alu Methi is ready to serve.Tastes good with phulka or chapatis.

        Let’s be connected and do share if you have liked it !